The study of herbs extracts composition in the drying process

Abstract

Medicinal and flavoring herbs are widely used in herbal medicine. Various methods are used to study plants, evaluate the efficiency of extraction of biologically active target components. The process control is carried out by chromatographic, spectral methods. The search for new fast, affordable, simple methods of analysis is currently relevant. The dry droplet weighing method of the extract was proposed as an alternative to the known methods. The analysis of flavoring herb parsley extracts by four methods (spectrophotometry, refractometry, thin layer chromatography and direct dry drop weighing) was carried out. The objects of study were fresh protected ground parsley and the Indana brand dried parsley. Fresh parsley was dried and the change in the chemical composition of water-alcohol extracts was monitored for 16 days. Compounds in the extracts were identified by differential spectra. It was found out that the amount of substances extracted from the flavoring herb was greater than in the dry sample after 12 days of drying. The composition of the mobile phase for thin layer fast chromatography was selected. The best separation of chlorophylls from related substances occurs at a volume ratio of toluene and ethyl alcohol of 5:5 and 6:4. The sensitivity of the refractometry method does not allow determining the difference in the composition of fresh parsley extracts. Using the method of direct piezoquartz microweighing, it was proved that with an increase in the drying time of parsley, the number of compounds in a dry drop of the extract increases. The most sensitive method i.e. piezoquartz microweighing, the MCNano-WPQ-8 device can be used in non-laboratory conditions for express monitoring of plant materials drying in small manufactures. it is simpler, cheaper, more compact and more sensitive than other devices. The device and approach were tested on various types of phyto raw materials.